Smoked red pepper chicken legs with rice are a great meal.
My family loves smoked peppers and I’ve used it in so many recipes. We love it in deviled eggs and sprinkled only on vegetables. Recently I was looking for recipes made with paprika and came across paprika chicken on the internet. There are hundreds of recipes for it and most of them are from Hungary. I decided to do it with smoked paprika for my family and they couldn’t have been happier. I used chicken legs, but you can use almost any part of the chicken you like, or even a whole chicken. You might also like our recipe for Garlic Chicken with Fried Vegetables.
Ingredients required for smoked paprika chicken legs:
Chicken Legs (I used skin-on bones)
Sweet green peppers or could use red peppers
This is a wonderful basic recipe for any type of chicken. You can use the breast without any problems, but you may need to cook it a little longer. The rice for this dish is so creamy and delicious. I think this dish also heats up well, so leftovers are great the next day. We love smoked paprika powder and use it in many dishes. The taste is wonderful. Some people say they have a hard time finding it, but we were lucky enough to find it at Walmart. This smoked paprika potatoes are super easy to prepare and a great accompaniment to almost every dish!
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Smoked Bell Pepper Chicken Legs
These simple chicken legs are wonderful on a busy night. The smoke flavor is delicious and your family will love it!
Servings: 6th Servings
- 6 to 8 Chicken thighs I used bones with skin
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon smoked peppers
- 1 teaspoon Garlic powder
- prize Cayenne
- 1/2 Cup chopped green onions
- 1/2 Cup chopped sweet green peppers or could use red peppers
- 2 cups chopped baby spinach
- 1 14.5 ounce can of chicken broth
- 2 cups Heavy cream
- 2 cups Instant white rice
Heat the butter and olive oil in a pan on the stove. In a bowl, mix salt, black pepper, smoked paprika powder, garlic powder and cayenne pepper. Roll each chicken leg in the spice mixture and fry on both sides in butter and oil until the skin is cooked through and blackened.
Remove thighs from pan and set aside. Put the spring onion and paprika in the pan and cook. Add baby spinach and pour in the chicken broth and cream. Bring to a low boil and turn to a simmer.
Add the rice and cook for 3 to 4 minutes. Return the thighs to the pan, cover and simmer for about 15 minutes. Remove from heat and let rest five to ten minutes before serving so the rice soaks up liquid. Garnish with chopped spring onions. Makes 6 to 8 servings.
Don’t forget to poke smoked paprika chicken legs.
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